Nevşehir Hacı Bektaş Veli University Course Catalogue
Food Engineering Department of Nevsehir University was founded on April 14, 2010 based on the law codes 2547 and 2880. The Food Engineering department has started accepting undergraduate students in the academic year 2012-2013 and Master's students in academic year 2016-2017. It offers courses in Turkish. |
Those who successfully complete their study in the Food Engineering master program are awarded the Master of Science degree in Food Engineering. |
Master of Science (second cycle) |
Students who are willing to enroll in this graduate programme, must comply with the legal and academic requirements to access the studies in Atatürk University according to the regulations established by YÖK (Higher Education Council) . The detailed information about the application and access requirements are released on the web page of Graduate School of Natural and Applied Sciences before the start of the academic year. Students who have started studies in other universities within or outside of the country may apply for admission and recognition of their prior studies. |
Students who have done their Bachelor degrees in Food Engineering program can be directly admitted to the department. |
In order to receive a Master of Science degree in Food Engineering field, students have to successfully complete their courses, give a seminar about their thesis subjects, and present and defend a review or original research thesis. |
Food Engineering Masters Program aims to train food engineers, who have a certain background in their undergraduate education, and enable their specialization in one of the areas of food technologies, food analysis, food quality control, product development, food safety, food biotechnology, food chemistry and biochemistry and food microbiology. In addition, the Program aims to meet the needs of public and private sectors for qualified workers and build-up necessary infrastructure for an academic career.The aim of Program is to train professionals who are qualified to advise in food science and technology, teach in undergraduate level, conduct interdisciplinary academic studies in science and engineering areas and who can also have the skills of written and oral communication in at least one foreign language. |
| PO-1 | Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering |
| PO-2 | Has the skills of designing, applying and evaluating scientific research |
| PO-3 | Integrates knowledge from different disciplines |
| PO-4 | Has the skills of developing methods in constructing and solving engineering problems |
| PO-5 | Has the skills of developing and applying new and original ideas in system and process designs |
| PO-6 | Has extensive knowledge about modern techniques and methods applied in food technology |
| PO-7 | Has the endowments to lecture at the undergraduate level |
| PO-8 | Plays an active role in the establishment and operation of activities in his/her specalization area |
| PO-9 | Effectively utilizes Information Technologies (presentation, word processing, statistics and graphic softwares) for his/her work |
| PO-10 | Has the required endowments to advice food sector on matters related to his/her specialization area |
| PO-11 | Has the skill of systematically extending the results of his/her works, nationally and internationally, in written form or orally |
| PO-12 | Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
| PO-13 | Plays an active role in the solution of the problems of food industry |
| PO-14 | Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
| TYYC | PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1- Develop and deepen knowledge in the same or in a different field to the proficiency level based on Bachelor level qualifications. | X | X | X | X | X | X | ||||||||
| 2- Conceive the interdisciplinary interaction which the field is related with. | X | X | X | X | X | X | X | X | ||||||
| 1- Use of theoretical and practical knowledge within the field at a proficiency level. | X | X | X | X | X | X | X | |||||||
| 2- Interpret the knowledge about the field by integrating the information gathered from different disciplines and formulate new knowledge. | X | X | X | |||||||||||
| 3- Solve the problem faced related to the field by using research methods. | X | X | X | X | X | X | ||||||||
| 1- Independently conduct studies that require proficiency in the field. | X | X | X | |||||||||||
| 2-Take responsibility and develop new strategic solutions as a team member in order to solve unexpected complex problems faced within the applications in the field. | X | X | X | |||||||||||
| 3- Demonstrate leadership in contexts that require solving problems related to the field. | X | X | ||||||||||||
| 1- Evaluate knowledge and skills acquired at proficiency level in the field with a critical approach and direct the learning. | X | X | ||||||||||||
| 1- Communicate current developments and studies within the field to both professional and non-professional groups systematically using written, oral and visual techniques by supporting with quantitative and qualitative data. | X | X | ||||||||||||
| 2- Investigate, improve social connections and their conducting norms with a critical view and act to change them when necessary. | X | X | X | |||||||||||
| 3- Communicate with peers by using a foreign language at least at a level of European Language Portfolio B2 General Level. | X | X | X | X | X | |||||||||
| 4- Use advanced informatics and communication technology skills with software knowledge required by the field. | X | X | X | X | ||||||||||
| 1- Audit the data gathering, interpretation, implementation and announcement stages by taking into consideration the cultural, scientific, and ethic values and teach these values. | X | X | ||||||||||||
| 2- Develop strategy, policy and implementation plans on the issues related to the field and assess the findings within the frame of quality processes. | X | X | X | X | ||||||||||
| 3- Use the knowledge, problem solving and/or implementation skills in interdisciplinary studies. | X | X | X | X |
The students who have done their master degrees in Food Engineering can do Ph.D. in Food Engineering which accepts to doctorate from Food Engineering field. On the other hand, students can work as expert in public and private sectors. |
Applicants with a Master's degree in Food Engineering can apply for pursuing a Doctoral degree. Satisfactory scores in ALES and YDS exams are required. |
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-579 | SCIENTIFIC RESEARCH AND ETHICS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Compulsory | 6 |
| SDH-1 | ELECTIVE LESSON POOL 1 | - Hour(s) | - Hour(s) | 1 | Fall Semester | Optional | 24 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-500 | SEMINAR | 0 Hour(s) | 2 Hour(s) | 1 | Spring Semester | Compulsory | 12 |
| SDH-2 | ELECTIVE LESSON POOL 2 | - Hour(s) | - Hour(s) | 1 | Spring Semester | Optional | 18 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-601 | THESIS STUDIES | 0 Hour(s) | 0 Hour(s) | 2 | Fall Semester | Compulsory | 24 |
| GM-603 | SPECIAL AREA COURSE | 4 Hour(s) | 0 Hour(s) | 2 | Fall Semester | Compulsory | 6 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-602 | THESIS STUDIES | 0 Hour(s) | 0 Hour(s) | 2 | Spring Semester | Compulsory | 24 |
| GM-604 | SPECIAL AREA COURSE | 4 Hour(s) | 0 Hour(s) | 2 | Spring Semester | Compulsory | 6 |
Total: |
30 | ||||||
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-545 | FLAVORING AGENTS ANALYSIS METHODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-567 | MICROORGANISMS USED IN THE PRODUCTION OF CERTAIN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-519 | MEAT BIOCHEMISTRY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-585 | THE CURRENT ISSUES IN MEAT TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-533 | MEAT AND MEAT PRODUCTS PROCESSING ENGINEERING | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-541 | PRINCIPLES OF FERMENTATION TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-507 | BAKERY PRODUCTS PRODUCTION TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-555 | THE LACTIC ACID BACTERIA IN FOOD INDUSTRY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-571 | BASIC APPROACHES IN FOOD SAFETY AND RISK ANALYSIS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-523 | NON-THERMALTECHNOLOGIES IN FOOD INDUSTRY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-513 | THERMAL PROCESSES IN FOOD TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-503 | FOOD AND NUTRITION | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-543 | FLAVORING AGENTS IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-525 | SENSORY EVALUATION METHODS IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-569 | MYCOTOXINS IN FOODS AND ANALYSIS METHODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-517 | MICROBIOLOGICAL ANALYSIS TECHNIQUES IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-501 | MICROBIOLOGICAL QALITY CONTROL IN FOOD | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-583 | REOLOGY AND TEXTURE IN FOODS AND ANALYSIS METHODS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-509 | PRESERVATION OF FOODS BY BIOLOGICAL TECHNIQUES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-561 | STATISTICAL DATA ANALYSIS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-589 | LABORATORY TECHNIQUES AND BIOCHEMICAL CALCULATIONS -I | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-573 | EVALUATION METHODS OF FRUIT AND VEGETABLE | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-577 | POSTHARVEST TREATMENTS OF FRUITS AND VEGETABLES | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-575 | PRESERVATION OF FRUITS AND VEGETABLES BY DRYING | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-529 | QUALITY CONTROL IN FRUIT-VEGETABLE PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-581 | DETOXIFICATION METHODS OF MYCOTOXINS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-527 | EVALUATION OF THE DAIRY INDUSTRY BY-PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-505 | PHYSICS AND CHEMISTRY OF MILK | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-515 | NEW TECHNIQUES IN DAIRY PRODUCTS PROCESS | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-539 | WINE TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| GM-511 | CEREAL CHEMISTRY | 3 Hour(s) | 0 Hour(s) | 1 | Fall Semester | Optional | 6 |
| Course Code | Course Title | Theoretical | Practice | Year | Semester of Study | Type of Course | ECTS |
|---|---|---|---|---|---|---|---|
| GM-544 | ALCOHOLIC BEVERAGES AND ANALYSIS METHODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-516 | CHEMISTRY OF AROMA | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-572 | SCIENTIFIC RESEARCH AND ETHICS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-548 | ADDITIVES IN MEAT PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-514 | STORAGE TECHNOLOGIES OF MEAT AND MEAT PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-534 | QUALITY CONTROL IN MEAT AND MEAT PRODUCTS AND PRACTICAL ANAL | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-542 | FERMENTATION BIOCHEMISTRY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-538 | FERMENTED VEGETABLE PRODUCTS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-570 | DEVELOPMENTS IN FOOD PACKAGING TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-546 | SWEETENERS USED IN THE FOOD INDUSTRY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-562 | THE IMPORTANCE OF THE MOLD IN THE FOOD INDUSTRY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-518 | THE BASIC PRINCIPLES OF FOOD SAFETY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-510 | FOODBORNE ANTIOXIDANTS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-506 | MICROBIOLOGY IN FOOD INDUSTRY AND ITS APPLICATIONS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-558 | BASICS OF FOOD TOXICOLOGY AND RISK ANALYSIS OF FOOD ADDITIVE | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-512 | PHASE CHANGES IN FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-568 | THE FREEZING PRESERVATION OF FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-576 | LABORATORY TECHNIQUES AND BIOCHEMICAL CALCULATIONS -II | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-566 | FRUIT JUICE PROCESSING TECHNOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-502 | MYCOTOXYCOLOGY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-560 | MICROBIAL ENZYMES | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-536 | CHEMISTRY AND TECHNOLOGY OF STARCH | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-504 | NUTRACEUTICALS AND FUNCTIONAL FOODS | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-540 | WINE CHEMISTRY | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
| GM-520 | WINE TASTING | 3 Hour(s) | 0 Hour(s) | 1 | Spring Semester | Optional | 6 |
The examination, assessment and grading regulations have been set up for the university by the University Senate and the Department of Environmental Engineering is bound by these regulations. The midterm exam (It is also possible to add the marks that students get from homework, quizzes, laboratory to the midterm exam result) contributes 40 % while the final has a share of 60 % on the pass mark. The marking is made out of 100. Grades of 81-100 is assigned a letter grade of AA, 76-80 BA, 70-75 BB, 60-69 CB, 50-59 CC, 45-49 DC, 40-44 DD, 30-39 FD and 0-29 FF. The AA is the highest grade and has a grade credit of 4.00, BA 3.5, BB 3.0, CB 2.5, CC 2.0, DC 1.5, DD 1.0, FD 0.5 and FF 0.0. Grades of AA to CC are pass, DD to FF fail, and DC is conditional pass and requires a CGPA of at least 2.0 for that term. The details given for each course in the programme include the detailed assessment methods together with a description of the second mid-term exam. Each student must register for each course at the beginning of the each semester and attend at least 70% of the each lecture and 80% of each laboratory work in each semester in order to have the right to take the final exam of each theoretical/laboratory course. |
In order to complete the Master's program, students are expected to finish all courses (120 ECTS), accomplish a minimum of 2.0 grade point average and successfully finish and defend a Master's thesis. |
Full-time |
In our department, 1 Professor and 5 Assistant Professors take part in education and training of students. In our department, the education has been conducted through classrooms each with 50 student capacity fully equipped with data-processing device. |
Nevşehir Hacı Bektaş Veli University, Engineering-Architecture Faculty, Food Engineering Department, 2000 Evler Mah. Zübeyde Hanım Cad. 50300/Nevşehir/TÜRKİYE Web: http://gida.nevsehir.edu.tr |